Coffee Flavors & Cupping

Cupping coffee includes smelling and inspecting the green beans, roasting and
grinding the sample, smelling during roasting and grinding, testing the aroma, and, ﬁnally, tasting the coffee. If all steps are conducted well, a sound coffee flavor profile

is determined.

One World Roasters buys green coffee beans from importers and then cups our freshly-roasted coffee to evaluate its ﬂavor proﬁle. Each cup represents a different ﬂavor note, and
a ﬂavor proﬁle can contain multiple attributes at the same time.

A number of factors influence cup attributes. Terroir refers to the actual soil in
which the coffee tree was grown, and includes elememts like the growing environment as well as cultural and local traditions applied during the processing of the coffee cherries. Agronomic
practices, in growing and producing coffee cherries, are also important where the objective is to produce, select and pick the most red, ripe cherries. The steps of the production cycle
can enhance or weaken cup attributes.

Cupping for ﬂavor enables One World to evaluate the merits of each and every coffee we roast. Keeping our clients in mind, we hold high expectations for coffee products and continually
re-evaluate to connect with your market needs.

To ensure complete cupping of coffee quality, we follow these SCAA guidelines:

Step #1 – Fragrance/Aroma
Within 15 minutes after samples have been ground, the dry fragrance of the samples should be evaluated by lifting the lid and sniffing the dry grounds.
After infusing with water, the crust is left unbroken for at least 3 minutes but not more than 5 minutes. Breaking of the crust is done by stirring 3 times, then allowing the foam to run down the
back of the spoon while gently sniffing. The Fragrance/Aroma score is then marked on the basis of dry and wet evaluation.

Step #2 – Flavor, Aftertaste, Acidity, Body, and Balance
When the sample has cooled to 160º F (71º C), in about 8-10 minutes from infusion, evaluation of the liquor should begin. The liquor is aspirated into the mouth in such a way as to cover as much area
as possible, especially the tongue and upper palate.Because the retro nasal vapors are at their maximum intensity at these elevated temperatures, Flavor and Aftertaste are rated at this point.
As the coffee continues to cool (160º F - 140º F), the Acidity, Body and Balance are rated next. Balance is the cupper's assessment of how well the Flavor, Aftertaste, Acidity, and Body fit together
in a synergistic combination.
As the coffee continues to cool (160º F - 140º F), the Acidity, Body and Balance are rated next. Balance is the cupper's assessment of how well the Flavor, Aftertaste, Acidity, and Body fit together
in a synergistic combination.

Step #3 – Sweetness, Uniformity, and Cleanliness
As the brew approaches room temperature (below 100º F) Sweetness, Uniformity, and Clean Cup are evaluated. For these attributes, the cupper makes a judgment on each individual cup, awarding 2 points
per cup per attribute (10 points maximum score). Evaluation of the liquor should cease when the sample reaches 70º F (21º C) and the Overall score is determined by the cupper and given to the
sample as "Cupper's Points" based on ALL of the combined attributes.

Step #4 - Scoring
After evaluating the samples, all the scores are added as describe in the "Scoring" section below and the Final Score is written in the upper right hand box.

Coffee Cupping for Flavor: An Art & Science of the Senses

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